Cheesecake Cookies

adapted from: April W.


1 c. unsalted butter, softened

4 oz. cream cheese, softened

1 c. sugar

1 egg

1 tsp. grated lemon zest

1 Tbl. fresh lemon juice

2 1/4 c. all-purpose flour

1 tsp. baking powder

pinch of salt

1/2 c. graham cracker crumbs


4 oz. cream cheese, softened

1/2 tsp. grated lemon zest

1 egg yolk

1 Tbl. milk

2 Tbl. sugar

For the cookies: Cream together the butter, cream cheese and sugar.  Add the egg, lemon zest and lemon juice.  Combine the flour, baking powder and salt and mix into the creamed mixture.  Combine thoroughly.  Chill dough for one hour.  To make the filling:  Combine cream cheese, lemon zest, egg yolk, milk and sugar; beat until smooth and creamy.  Refrigerate until ready to use.  When dough is chilled, roll into small balls.  Roll balls in graham cracker crumbs and place on a lightly greased baking sheet.  Indent the top of the cookies using your clean thumb.  Fill cookies with about 1/2 tsp. or so of the filling.  Bake at 350 degrees for 18-20 minutes.  Yield: about 3 dozen cookies.